2 pineapples, cored
5 kiwi fruit
3 lg. bananas
3 naval oranges
2 pts. strawberries
A jar of hot fudge sundae topping

Peel and very thinly slice pineapples and kiwi fruit. Keep fruits separate. Peel and slice bananas into bowl; over the bowl of bananas, peel and slice oranges, allowing juice to fall onto bananas. Toss banana to coat with orange juice. Hull strawberries and thinly slice.

Place closed rim of a 9 inch springform pan on a rimmed serving plate. Layer fruit starting with pineapple, ending with pineapple and strawberries on top. Press gently after each layer. Pour off any juices that have collected on plate.

Wrap and refrigerate. When ready to serve, heat a jar of Hot Fudge Sundae Topping. Serve with slices of fruit cake.